Food & Cooking Recipes Breakfast & Brunch Recipes Asparagus and Spinach Frittata 3.1 (33) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 This tasty veggie frittata is short on prep time, long on sustenance. Ingredients 3 tablespoons extra-virgin olive oil 1 pound asparagus, ends trimmed 1 ¾ teaspoons coarse salt, divided Juice of 1/2 lemon 1 small yellow onion, finely chopped (1 cup) 2 cloves garlic, minced 10 ounces frozen spinach, thawed and drained ¼ teaspoon ground black pepper 10 large eggs 1 ½ cups milk 1 tablespoon salt-packed capers, rinsed and chopped ¼ cup chopped Italian parsley 2 scallions, finely chopped 1 tablespoon red-wine vinegar Directions Preheat oven to 375 degrees with rack in middle position. Heat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon oil to skillet. When oil shimmers, add asparagus and 1/2 teaspoon salt and cook, tossing occasionally, until asparagus is crisp tender and brown in spots, 3-4 minutes. Squeeze lemon juice over asparagus and transfer to a plate to cool, reserving skillet. Heat 1 tablespoon oil in skillet over medium-high heat. When oil shimmers, add onions and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, spinach, pepper, and 1 teaspoon salt and cook 1 minute until spinach is warmed through. Whisk eggs and milk in a medium bowl until thoroughly combined. Pour into skillet and cook, stirring constantly, just until eggs begin to scramble but are still very wet. Remove from heat. Distribute asparagus in a single layer over eggs, pressing them gently into eggs. Transfer to oven, and bake just until frittata is set, 18-20 minutes. Cool 5 minutes before slicing and serving. Combine capers, parsley, scallions, remaining 1 tablespoon oil, vinegar, and remaining 1/4 teaspoon salt in a small bowl and serve with frittata. Rate it Print